Vegan Strawberry Peanut Butter Oatmeal Bars
With these Vegan Strawberry Peanut Butter Oatmeal Bars, your taste buds will enjoy a bold balance between the sweetness and tartness of the strawberries tied with a nice crunch from the rolled oats and soft, nutty flavored body from the peanut butter, oatmeal, and almond flour. The perfect sweet treat the Spring and Summer! All vegan and gluten-free.
Servings 12 bars
- 1 1/2 cups Super-Fine Almond Flour (I use Bob's Red Mill; See Notes!)
- 1 cup Rolled oats, Gluten-free (I use Bob's Red Mill)
- 1/2 cup organic brown sugar (I use Sugar in the Raw; See Notes!)
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 2 Tbsps Vegan peanut butter, softened (I use Earth Balance)
- 6 Tbsps Vegan butter, melted (I use Earth Balance)
- 1 tsp vanilla extract (See Notes!)
Homemade Strawberry Jam:
- 2-3 cups Strawberries, fresh or frozen
- 1/2 cup pure cane sugar (I use Wholesome Sweets)
- 1 Tbsp juice of a lemon
- 1/4 cup fresh water
- 1 tsp vanilla extract
- 1 Tbsp arrowroot starch + 2 Tbsps WARM water
To Make Strawberry Jam:
Combine strawberries, pure cane sugar, lemon juice, water, and vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft.
Now in a small bowl, mix together arrowroot starch with warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool completely.
In a medium bowl, combine the rolled oats, almond flour, brown sugar, cinnamon, and sea salt, whisking ingredients together. Add in melted butter, vanilla, and softened peanut butter and using a spatula, stir everything together until fully incorporated and evenly moistened. **NOTE: Your batter will look a bit crumbly and wet; that's fine!**
Scooping only half of the ingredients into the prepared pan, press down evenly until nicely evened. Now, add cooled strawberry jam atop even layer. Now, sprinkle the remaining 1/2 of the crumble mixture, until everything is evenly coated and gently press everything on top for an even top layer.
Bake the bars for 30-35 minutes, until the strawberries are bubbling through and the tops look golden brown and crisp.
Once done, remove from the oven and let it cool completely, about 30 minutes or so before lifting the parchment paper on the sides from the baking pan and cooling them completely on a cooling rack. **NOTE: For a better 'second cool', you can place the bars in the refrigerator for an hour or so.**
To serve, cut everything into square bars and enjoy!
STORAGE: Refrigerate leftover bars for up to 3 days in a tightly sealed container for optimal freshness.
FREEZE: Simply wrap bars tightly in plastic wrap or an air tight container and thaw them when ready to eat.
THICKER BARS: For a nice thickness of bars, simply DOUBLE the ingredients.
SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute with pure maple syrup or Agave as well. Just add more flour + oats to avoid batter being too wet.
STACRH/THICKENER: If you don’t have or don’t want to use Arrowroot starch, you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.